This is some serious pound cake - heavy, dense and delicious. Change it up by omitting the lemon extract, or substitute 1/4 to 1/2 teaspoon almond extract for the lemon. Iced with any powdered sugar glaze you like or plain, this cake is addicting.
Preheat oven to 325 F. Grease and flour a 9" or 10" tube or bundt cake pan.
Measure 3 cups flour by spooning lightly into measuring cup and level off. Stir together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar well. Beat in eggs one at a time. Add extracts and beat mixture until very light and fluffy, up to four minutes.
Gradually add flour mixture to egg mixture alternately with the buttermilk.
Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.
Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. NOTE: Some ovens will require longer baking than others.
Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.